Tuesday, September 19, 2006

Turkish Ramadan Pide

(Ramazan Pidesi)

In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. Stir well so the yeast dissolves (picture). Cover it with a towel, let it rest 15 minutes.

In a large bowl, sift flour and salt (picture). Add the bubbly yeast mixture and 1 1/2 cup warm milk (picture). Mix and put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and spread another tsp of olive oil with your hands all over the dough (picture). Then cover it with a clean, damp towel. Put aside for about 1 to 1 1/2 hours at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles (picture). Cut the dough in 2 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Place parchment paper on two oven trays, then arrange the doughs on the trays. Then use your palm to flatten each ball into a flatter rounded shape.

Lightly beat the glaze ingredients in a small bowl. Dip your finger tips in it and press all over the dough. Sprinkle some black or regular sesame seeds all over and cover with a clean damp towel. Leave for about 35-40 minutes to rise at a warm place.

Preheat the oven to 450 F and put some water in an oven-safe bowl. Place it on the bottom of the oven. Place one of the trays on the middle rack. Bake for about 8 to 10 minutes until the colour becomes light golden. Place the pide on the clean towel to cool it down a bit. Then bake the second dough. Serve while still warm.

Makes 2 Turkish Ramadan Pide.

Happy Ramadan!

* After baking Pide, let it cool for 5 minutes, then place in a clean plastic bag. It will be more soft this way:)

Hi,I'd like to help you, but can you give me more details about theingredients - is it beef or chicken or a vegetarian dish, is it servedcold or hot? Because I never heard of a dish called Ottoman before:)

Hi Mon,Yes, this is a Turkish Pide recipe. When I posted it, it was Ramadan.We Turks love to have it with our dishes during Ramadan. That's why Iposted it as a Ramadan Pide. I am going to post different kinds ofpides in the future:)

Merhaba Sarigelin,Thank you:) I am sure you will get all the help for the Turkish cooking from your mother-in-law. Also you can search my site for Turkish recipes that you like to cook. You can ask me if you need anything, I would like to help:)I have already posted Simit recipe, here is the address;http://www.turkishcookbook.com/2007/01/turkish-bagel-with-sesame-seeds.php

On the site, below the google ads on the right, there's a search box.So you can search on my site if "TC" is selected, it will help you to find any recipe that I posted:)

Firstly i would like to say thank-you for your wonderful recipes. I have a Turkce boyfriend and his mother recently came to visit and now that she's left I'd like to be able to continue to cook Turkce dishes for him. If it weren't for you I'd be in all sorts of trouble, lol. Thank-you for sharing your fine recipes. I do have one silly question. I feel silly because no one else has asked this so it must be common sense but just to be sure; when you just say flour I'm guessing you mean plain flour, or self raising flour?

I love your website. My husband of 12 years is Turkish and I really love to cook for him; it makes him so happy. I surprised him a few days ago with this bread and he was so pleased. I have made the revani and several other breads before and they all turned out great! The whole family loves everything from your site. Thank you for helping me keep my husband's tummy happy!

Merhaba Binnur,Thank you for the Turkish Ramadan Pide recipe...however, my dear friend Ahmet from Mesin has made me tantuni several times, made with meat and spices, wrapped up in pide...it is delicious. Do hope you have the recipe. Waiting in anticipation!Best WishesCarrie

Hello Binnur,i would also love to know how to cook tantuni's!!I live in the TRNC and have had them many times, but i need to drive a long way to get them!!Pls, pls, pls can you put up a recipe for tantuni!!!i really look forward to reading it.Pls hurry Binnur, i crave them at the moment!! LOLThey are to gorgeous!!

HiI have been looking for a recipe my mums friend would make ive lost contact and so cant ask her what her mum would always be making it was bread but had spinach in it there was always 2 types i think the other one was plain maybe with garlic and she had this round stone im pretty sure it would cook on. Its def not the borek but omg i am trying that one as i too fell in love with it from a shop in brisbane.

Hi Mim,We eat Turkish bread with our meals. But you can also find pide in the bakeries. We enjoy and eat more Pide during Ramadan which is part of our tradition. The pronunciation is Pide: pee-dahThe bread is a common name like Pide. We have plain Turkish bread with our dishes. But, there is so many different kind breads like with walnuts, black olive, Nigella seeds or sesame seeds.....which are consumed for breakfast or after noon tea ect.Same thing for the Pide which are made by the same kind of dough but different fillings. Like with ground beef, sujuk, spinach, feta cheese, eggs.....which are consumed as a meal:)

Hey there, went to turkey on holday and in all the restaurants we were gven a 'pita' bread, it was a large bread that had a massive air pocket in the middle when brought to the table. Is this possible to make it like this at home or not? Cheers

I don't understand the term "parchment paper" - I used some wax paper on my first attempt & the entire bottom of the pide stuck to it. Tonight I'll try just buttering up a metal baking pan & a stone wear one - to see which comes out better. I would love however to find out what parchment paper is & if I can find a substitute in America.

Hi Binnur - I tried your recipe and my loaves came out like little bricks. It was not like normal, soft, fluffy pide and the crust was super tough. I have never baked bread in my life, so I don't know where to look for my errors. Maybe you have some suggestions?

great recipe that works!!!!...thanks...it turned out just like 'pastahane' pidesi. i wonder what the water in the oven does for the process? Alsom by the way, I had to keep adding extra flour till it was not so sticky - or is the trick to knead/leave the dough sticky?looking forward for the balloon bread recipe...many thanks